Recipe of the Day: Baked Reuben Sandwich

BAKED REUBEN SANDWICH

2 cups Bisquick

1 cup milk

1 egg

2 teaspoons caraway seed

1/2 pound sliced deli corned beef

1/4 cup mustard

3/4 cup shredded Swiss cheese (6 ounces)

1 can (14 ounces) sauerkraut, well drained

1/2 cup Thousand Island dressing

1. Heat oven to 400 degrees. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

2. In medium bowl, stir Bisquick mix, milk, egg and 1 teaspoon of the caraway seed with fork until blended. Spread 1 cup batter in baking dish.

3 Brush corned beef slices with mustard; layer on top of batter in baking dish. Top evenly with cheese and sauerkraut. Carefully spread remaining batter over sauerkraut. Sprinkle with remaining 1 teaspoon caraway seed.

4 Bake uncovered 28 to 32 minutes, or until light golden brown and center is set. Let stand 5 minutes before cutting. Serve with Thousand Island dressing. Makes 6 servings.

Betty Crocker

This story was originally published March 9, 2016 at 8:15 AM.